Description
A flavorful and creamy Coconut Chicken & Rice dish combining tender chicken, jasmine rice, and aromatic spices simmered in rich coconut milk for a comforting one-pot meal.
Ingredients
Scale
Protein
- 1 lb (450g) boneless, skinless chicken breasts, cut into bite-sized pieces
Grains
- 1 cup (200g) jasmine rice, rinsed and drained
Liquids
- 1 can (13.5 oz/400ml) coconut milk
- 1 cup (240ml) chicken broth
Vegetables & Aromatics
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1-inch piece fresh ginger, grated
- 1 red bell pepper, sliced
- 1 cup (150g) frozen peas
- 2 green onions, sliced
- 1/4 cup (15g) fresh cilantro, chopped
Spices & Seasonings
- 2 tbsp vegetable oil
- 1 tbsp curry powder
- 1 tsp ground turmeric
- Salt and pepper to taste
Garnish
- Lime wedges, for serving
Instructions
- Brown the Chicken: Heat 1 tablespoon of vegetable oil in a large skillet or pot over medium-high heat. Add the bite-sized chicken pieces, season with salt and pepper, and cook until browned on all sides, about 5-7 minutes. Remove the chicken from the skillet and set aside.
- Sauté Aromatics: In the same skillet, add the remaining 1 tablespoon of vegetable oil. Add the finely chopped onion and sauté until translucent, about 4 minutes. Stir in the minced garlic and grated ginger, cooking for an additional 1 minute to develop their flavors.
- Add Spices: Sprinkle in the curry powder and ground turmeric, stirring to coat the onion mixture thoroughly. Let the spices bloom for about 1 minute to release their aromatic oils.
- Incorporate Rice and Liquids: Stir in the rinsed jasmine rice, ensuring it is well coated with the spiced onion mixture. Pour in the coconut milk and chicken broth, stirring to combine everything evenly.
- Return Chicken and Simmer: Add the browned chicken pieces back into the skillet. Bring the mixture to a gentle simmer over medium heat.
- Simmer Covered: Cover the skillet and reduce the heat to low. Let the dish simmer gently for 15 minutes to allow the rice to absorb the liquid and cook through.
- Add Vegetables: After 15 minutes, add the sliced red bell pepper and frozen peas into the skillet. Cover again and cook for an additional 5 minutes, or until the rice is tender and most of the liquid has been absorbed.
- Fluff and Garnish: Remove the skillet from heat and gently fluff the rice with a fork. Garnish with sliced green onions and chopped cilantro for freshness and color.
- Serve: Serve the coconut chicken and rice warm with lime wedges on the side to add a bright, citrusy note to the dish.
Notes
- Make sure to rinse the jasmine rice to remove excess starch for fluffier rice.
- You can substitute chicken broth with vegetable broth for a different flavor profile.
- Adjust curry powder and turmeric quantities to taste for milder or stronger spice flavors.
- Adding vegetables towards the end prevents them from overcooking and keeps them vibrant.
- The lime wedges add a nice acidity that balances the richness of coconut milk.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian Fusion
